Summer is the most sunny season and the most vigorous time for human metabolism. People sweat a lot, and it is easy to lose body fluids. In summer, light food should be the main health care to avoid hurting body fluids and consuming gas. Summer diet conditioning is based on summer climate characteristics. Because of the hot climate in summer, it is easy to hurt body fluid and consume gas, so porridge can often be used to nourish the body. Huangdi Neijing has the saying that "medicine can be removed and food can follow" and "grains, meat, fruits and vegetables can be eaten and nourished". Li Shizhen, a famous doctor, especially advocated medicated porridge for health preservation. He said: "Eat a big bowl of porridge every day. If you are hungry, it will be ready when you are full of energy. The tonic is not fine, but also soft and greasy, and is compatible with the stomach. It is also the most wonderful diet. " Medicinal porridge is suitable for the elderly, children and people with weak spleen and stomach function. Drinking porridge in summer should be based on invigorating qi and clearing heat, strengthening spleen and nourishing stomach. The diet in summer is really light. In summer, people's digestive function of spleen and stomach is relatively weak, so they should eat more heat-clearing and detoxicating foods, such as chrysanthemum, celery, Chinese cabbage, coriander, bitter gourd, bamboo shoots, cucumber and wax gourd. Fish, such as herring, crucian carp and silver carp. These foods can clear away heat and relieve fatigue, and have a certain preventive effect on Chinese medicine and intestinal diseases. Summer diet should replenish qi. You can choose some foods that nourish yin and invigorate qi, such as carrots, spinach, longan, litchi, peanuts, tomatoes and so on. Eat more miscellaneous grains, fruits and vegetables to cool your body, but raw and cold fruits and vegetables should be enough, and you should not overeat, so as not to damage your spleen and stomach due to excessive cold. Summer is full of energy, and it is easy to hurt people. This season, it is mainly to replenish qi, nourish yin and clear heat, such as winter melon, watermelon, lotus root and duck meat, so it is not advisable to eat more warming products. Precautions in diet: 1. Eat more melons: the temperature is high in summer, and the human body loses a lot of water, so it must be replenished in time. The water in vegetables is natural, clean, nutritious and bioactive water filtered by multi-layer biofilm. The water content of melons and vegetables is above 90%. All melons and vegetables have the function of lowering blood pressure and protecting blood vessels. Extended reading: four-season health preservation in the theory of traditional Chinese medicine II. Eat more cool vegetables: Eating some cool vegetables is good for promoting fluid production, quenching thirst, relieving summer heat, clearing away heat and purging fire, expelling toxin and relaxing bowels. Cucumber vegetables, except pumpkin, are warm, and others, such as bitter gourd, towel gourd, cucumber, cabbage melon, watermelon and melon, are cool vegetables. Tomatoes, celery and lettuce are all cold vegetables. 3. Eat more "sterilized" vegetables: Summer is a season of frequent human diseases, especially intestinal infectious diseases. Eating more "sterilized" vegetables can prevent diseases. This kind of vegetables include: garlic, onion, leek, green onion and so on. These onion and garlic vegetables are rich in broad-spectrum fungicides, which can kill and inhibit various cocci, bacilli, fungi and viruses. Among them, the most prominent role is garlic, which is best eaten raw. Next, the typical summer porridge is introduced. Mung bean and japonica rice porridge: mung bean 60g, japonica rice 100g. Soak mung beans in warm water for 2 hours, then add 1000 ml water and cook porridge with japonica rice. This kind of porridge is eaten once every morning and evening, which has the functions of clearing away heat and toxic materials, quenching polydipsia and eliminating edema, and is especially suitable for the elderly and children. Bitter gourd chrysanthemum porridge: bitter gourd 100 g, chrysanthemum 50 g, japonica rice 60 g, appropriate amount of rock sugar. Wash bitter gourd, remove pulp and cut into small pieces. Wash japonica rice and chrysanthemum, put them in a pot, add appropriate amount of water, boil over high fire, put bitter gourd slices and crystal sugar in the pot, and cook over low fire until the rice porridge is sticky. This porridge can clear away heat, relieve summer heat, stop dysentery and detoxify, and is suitable for auxiliary diet therapy for heatstroke, polydipsia and diarrhea. Avoid eating wet, spicy and greasy food at the same time. Watermelon skin porridge: watermelon skin 100g, rice 50g. Peel the watermelon and cut it into dices. Wash the rice, put it in a casserole, add a proper amount of water and watermelon peel and boil it with strong fire, then cook it into porridge with low fire, and add sugar, which has the functions of clearing away heat, relieving summer heat, inducing diuresis and reducing swelling, and can prevent heatstroke if you eat it regularly. Coix seed red bean porridge: 20g of Coix seed, 30g of red bean, rice 100g, and appropriate amount of water. Soak Coicis Semen and Semen Phaseoli in cold water for 2 hours, wash rice, add appropriate amount of water, and cook into porridge, which can strengthen the spleen, ooze dampness, clear away heat and relieve summer heat.

Then several summer recipes are introduced: Pleurotus ostreatus stew: fresh Pleurotus ostreatus 250g, fresh lean pork 250g, refined salt, yellow wine, onion, ginger slices and refined vegetable oil. Extended reading: the dietotherapy and health care effect of delicious Flammulina velutipes. Production method: 1. Wash the fresh Pleurotus ostreatus and tear it into small pieces. 2. Wash the lean pork, blanch it in a boiling water pot, take it out, rinse it with cold water, cut it into pieces, put it in the pot, add refined salt, yellow wine, onion and ginger slices, inject a proper amount of water, first boil it with strong fire, then simmer it with low fire until the meat is cooked and rotten, then pour in Pleurotus ostreatus, and continue to stew until it tastes delicious. This product is characterized by fresh mushroom meat, nourishing yin and benefiting qi, and preventing and treating cancer. Stewed chicken with mushrooms: 50g of mushrooms, 1 boneless chicken only. 30 grams of magnolia slices, 30 grams of cucumber slices, 500 grams of refined vegetable oil (the actual dosage is about 50 grams), sesame oil, wet starch, refined salt, monosodium glutamate, yellow wine, onion, ginger and fresh soup. Production method: 1. Soak mushrooms in warm water, remove their pedicels, wash them, blanch them in boiling water, and take them out. 2. Dice the chicken, fry it in a hot oil pan until golden brown, and take it out. 3, wok fire, add the right amount of sesame oil, add mushrooms after the oil is hot, add rice wine, stir fry for a while, and put it in a bowl. Put the fried chicken pieces on the mushrooms, pour in fresh soup, add onion, ginger powder and refined salt, steam in a cage, filter out the soup, buckle it in a soup plate, and put in magnolia slices and cucumber slices. 4. Pour the fresh soup into the wok, add monosodium glutamate after boiling, thicken it with wet starch, pour bright oil on it, and pour it on it. This product is characterized by fragrant and tender meat, warming the middle warmer, invigorating qi, replenishing essence and marrow, strengthening the spleen and nourishing the stomach. Cuttlefish with Pleurotus ostreatus: 250g of Pleurotus ostreatus, 300g of cuttlefish, appropriate amount of yellow wine, soy sauce, refined salt, sesame oil, fresh soup, chopped green onion and ginger powder. Production method; 1. First, remove the roots of Pleurotus ostreatus and wash it, and cut it into rectangular pieces with a length of 5cm and a width of 3cm. 2. Soak cuttlefish in water, peel and remove tendons, and cut into pieces corresponding to Pleurotus ostreatus. 3. Put the wok in medium heat, heat it with oil, stir-fry chopped green onion and ginger, stir-fry cuttlefish pieces for a while, then cook rice wine, add monosodium glutamate, soy sauce and fresh soup, bring to a boil, stew it with low heat until it is cooked, and pour it into a bowl. This product is characterized by strong fragrance, invigorating spleen and promoting diuresis.